1/2 lb. butter
2 eggs
1 c. chopped nuts
1 c. sugar
2 c. flour
1 c. red raspberry jam

Cream sugar and butter until light and fluffy. Add eggs and blend well. Gradually add flour; fold in nuts. Grease an 8 inch square pan. Spread half of the batter evenly in cake pan; top with jam and sprinkle with nuts. Then cover the jam with the rest of the batter. Bake at 350 degrees for 1 hour or until lightly browned. Remove from oven; let cool and cut into bars.